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Year : 1978  |  Volume : 24  |  Issue : 2  |  Page : 98-102

Some observations on the mechanism of fibrinolytic enhancing effect of garlic during alimentary lipaemia in man

1 Department of Pharmacology, M.L.B. Medical College, Jhansi.-284128., India
2 Department of Pathology, M.L.B. Medical College, Jhansi.-284128., India
3 Department of Medicine, M.L.B. Medical College, Jhansi.-284128., India

Correspondence Address:
K K Sharma
Department of Pharmacology, M.L.B. Medical College, Jhansi.-284128.
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Source of Support: None, Conflict of Interest: None

PMID: 722609

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An increase in plasma cholesterol and fibrinogen and a decrease in blood fibrinolytic activity (BFA) was observed during alimen­tary lipaentia produced by an ingestion of a fatty breakfast by healthy volunteers. Addition of garlic in its both raw and boiled forms to fatty breakfast was found to prevent the rise in cholesterol end fibrinogen in blood and to produce an enhancement of BFA. Fibrinolytic enhancing effect of garlic seems to be mediated through an increase in blood activator of fibrinolysis. A decrease in blood cholesterol may also contribute to this action indirectly as increased concentration of this lipid was found to decrease the BFA.

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Online since 12th February '04
© 2004 - Journal of Postgraduate Medicine
Official Publication of the Staff Society of the Seth GS Medical College and KEM Hospital, Mumbai, India
Published by Wolters Kluwer - Medknow